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Dessert

Upside-down Mango CakeA while ago, I prepared a fig tart tatin. That worked pretty well for a first attempt. In fact, it worked extremely well. With the enthusiasm of the first time lucky, I decided it would be a good idea to try another dessert. I had a spare mango in the fruit bowl and the tatin success had me thinking of upside-down desserts. 

Meuringue CakeIt hurts me to write this post. I feel like I am putting another nail in my blogging coffin. You see, this post has me acting as “you’re in my way in the kitchen” photographer while the Wife prepares a recipe given to her by my revered mother-in-law. The real problem for me is that it is the dessert course of our multi-blog meal where we cooked along with Stefan on his and Kees trip to Tipperary. That is only a problem because my best efforts were knocked into a pretty degrading and distant third place.

Fig Tart TatinI do a moderately good job on the photos. Well, I have reached the stage in my development (pun intended) that I know how much I don’t know. I know my known knowns. I have a good idea of the known unknowns. I know there probably are some unknown unknowns too. But, I’ll leave it there for fear of turning into the Donald Rumsfeld of the food blogging community. Let me show you my Fig Tart Tatin instead.

Rhubarb FoolYes, I am fooling around again. Earlier in the year, I gave rhubarb fool a go. I liked it but there were a couple of niggles. My previous rhubarb fool was pretty tasty, pretty good in all respects.  But, perhaps it could have been lighter, Perhaps it could have been rhubarbier (new word). Perhaps I need to completely rethink the idea of the fool. So, it’s time to fool you twice, if you don’t mind.

Banana BreadThere is an old saying that predates the digital era; ‘the camera never lies.’ Any of you who have even a passing knowledge of Adobe Photoshop (it’s not a Mexican film processor btw) will know that time has passed that particular adage by. The camera is an almost compulsive teller of half-truths and worse. I relay this to you because I had a small amount of trouble when I decided to use up some festering fruit and bake a Banana and Walnut Bread. It was my first go and as regular readers know, not everything I try works out perfectly on the first attempt. 

Peach MelbaIs this true classical cooking? While I cooked my first paté (and the second smooth one) and served it with Toast Melba, my Mum reminded me that Toast Melba, just like Peach Melba is named for Dame Nellie Melba, the hugely successful Australian Soprano. The paté (and the Toast Melba) turned out very well. So, I resolved to prepare the Peach Melba for Mum (and the rest of us) and show it to you all. It’s a really simple dish to prepare. You can do this while listening to Puccini’s La bohèmeIt is one opera that can, and often does, bring me to tears.

Panacotta and Rasberry Coulis (10 of 11)

I have my moments. Normally, I am a pretty forgiving kind of guy. But, there are the days when the blood sugars are low and the sleep quota is less than it should be. My normal placid aura becomes a dangerous, seething cauldron of raw intolerance. Old ladies, who on another day might well be helped across the road run the risk of having the walking sticks kicked from their arthritic grasp. That casually dropped cigarette butt gets dropped back in the window of the offenders car. And, God help the errant dog-walker who does not clear up after their pooch. Yes, I have days when I can be totally hard-assed.

Creme Brulée (6 of 7)Don’t go running to build yourself and the cat an ark and don’t fall on your knees asking for forgiveness. If you feel the need to do either on impulse after reading my headline, perhaps you need to adjust your lifestyle somewhat. I’ll leave that up to you to decide. No, when I say “It’s Judgement Day” I am not predicting the end of days or anything awful like that. I am referring to my Creme Brûlée.

Copper potsA few posts ago, I mentioned that I would give you the background to my collection of beautiful Castle brand copper saucepans. They are no longer made and now have a scarcity value. Apart from their obvious brass handled beauty, they are excellent saucepans. Recently, the Wife’s uncle Don mentioned that he had a box of Castle brand pots languishing under the stairs. He offered them to me. With what, on reflection, was pretty blunt acceptance, I managed to get my greedy hands on the collection.

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